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Prep time
10 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
I love blue cheese and this is my favorite casserole. I normally use frozen whole green beans and keep them whole. And I always use more than 3 oz of cheese. When I feel like it, I use fresh mushrooms (any kind), and sauté them instead of using canned. A fantastic addition to your Thanksgiving or Christmas table, but I serve it year round! (And if you love blue cheese as much as I do, check my Walnut and Blue Cheese Tart with Cranberries with fresh cranberries. To die for!) —Emilia Rosa
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Ingredients
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1.5 pounds
green beans
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3 ounces
blue cheese
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3
eggs
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4 ounces
can of mushrooms, drained
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1/2 cup
breadcrumbs
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1/4 cup
butter, melted
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1 pint
heavy cream
Directions
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Put beans in boiling water and cook 5-10 minutes, until cooked but still crispy. Drain and rinse with very cold water. Arrange in the bottom of greased casserole.
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Beat eggs well; add blue cheese, mushrooms and pepper to taste. When well mixed fold in cream. Pour over beans. Mix breadcrumbs and butter; sprinkle over beans.
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Bake at 400 F for 25-30 minutes, until bubbly and firm around the edges.
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